Information Journal Paper
APA:
CopyMAYOR, L., MOREIRA, R., & CHENLO, F.. (2005). WATER SORPTION ISOTHERMS OF FRESH AND PARTIALLY OSMOTIC DEHYDRATED PUMPKIN PARENCHYMA AND SEEDS AT SEVERAL TEMPERATURES. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), 220(2), 163-167. SID. https://sid.ir/paper/605459/en
Vancouver:
CopyMAYOR L., MOREIRA R., CHENLO F.. WATER SORPTION ISOTHERMS OF FRESH AND PARTIALLY OSMOTIC DEHYDRATED PUMPKIN PARENCHYMA AND SEEDS AT SEVERAL TEMPERATURES. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY)[Internet]. 2005;220(2):163-167. Available from: https://sid.ir/paper/605459/en
IEEE:
CopyL. MAYOR, R. MOREIRA, and F. CHENLO, “WATER SORPTION ISOTHERMS OF FRESH AND PARTIALLY OSMOTIC DEHYDRATED PUMPKIN PARENCHYMA AND SEEDS AT SEVERAL TEMPERATURES,” ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), vol. 220, no. 2, pp. 163–167, 2005, [Online]. Available: https://sid.ir/paper/605459/en